Kitchen Management and Sanitation Flashcards
7 cards from real CMC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Kitchen Management and Sanitation flashcards as text
A food handler returns from a restroom break. What is the correct handwashing procedure time for the actual scrubbing step?
Answer: 20 seconds
The FDA Food Code requires at least 20 seconds of vigorous scrubbing with soap to effectively remove pathogens during handwashing.
Under OSHA regulations, which document must be available to kitchen employees for every chemical used in the workplace?
Answer: Safety Data Sheet (SDS)
OSHA's Hazard Communication Standard requires Safety Data Sheets (SDS) to be accessible to employees for all hazardous chemicals, including cleaning agents.
What is the maximum time cooked food should remain in the temperature danger zone (41–135°F) during cooling before it must reach 70°F?
Answer: 2 hours
The FDA Food Code two-stage cooling rule requires food to drop from 135°F to 70°F within 2 hours, then to 41°F within an additional 4 hours.
Which kitchen layout principle most effectively reduces cross-contamination risk during food production flow?
Answer: Straight-line workflow separating raw and cooked food areas
A straight-line or assembly-line workflow that physically separates raw food preparation from cooked/ready-to-eat areas is the gold standard for preventing cross-contamination.
A kitchen employee has been diagnosed with Hepatitis A. Per FDA Food Code, what action must the person in charge (PIC) take?
Answer: Exclude the employee from food handling until medically cleared
Hepatitis A is a highly contagious illness; the FDA Food Code requires immediate exclusion of infected food handlers from the establishment until cleared by a health professional.
What concentration of quaternary ammonium (quat) sanitizer is typically required for food-contact surface sanitation?
Answer: 200–400 ppm
Quaternary ammonium compounds are generally effective at 200–400 ppm for food-contact surface sanitation, though exact ranges vary by product.
When must a food handler wash their hands between tasks during food prep?
Answer: After each task that could cause contamination, including touching the face, changing gloves, or switching between raw and ready-to-eat foods
Handwashing is required any time a food handler could have contaminated their hands, including after touching the face, changing gloves, or switching food types.